Honey-Glazed Salmon & Roast Veggie Couscous

Name: Honey-Glazed Salmon & Roast Veggie Couscous with Mint Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Couscous; 1 packet Mint; 280 g Salmon; 1 packet Greek-Style Yoghurt; 1 White Turnip; 1 Carrot; 2 Garlic

with Mint Yoghurt

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We’ve uncovered a real pearl for tonight’s dinner treat, a salmon coated in sweet honey on a cloud of couscous. This bowl will be a real stunner with a dollop of mint yoghurt to freshen up. What a find!

Tags:

Dietitian Approved

Allergens:

Hvede

•Gluten

•Pesce

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Couscous

(Contains: Hvede, Gluten; )

1 packet

Mint

280 g

Salmon

(Contains: Pesce; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

White Turnip

Carrot

Garlic

Nutrition Values

Calories583 kcal

Energy (kJ)2440 kJ

Fat25.1 g

of which saturates5.4 g

Carbohydrate49.9 g

of which sugars9.8 g

Dietary Fibre6.7 g

Protein37.8 g

Cholesterol1.1 mg

Sodium548 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Trim brussles sprouts and cut in halves. Cut carrot into small chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

• Meanwhile, pick and thinly slice mint leaves. Finely chop garlic.

• In a small bowl, combine mint and Greek-style yoghurt. Season with salt and pepper. Set aside.

• When the veggies have 15 minutes remaining, heat a medium saucepan with a drizzle of olive oil over medium-high heat. Cook the butter, garlic and vegetable stock powder (see ingredients) and the water, until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add couscous and stir to combine • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork. Set aside.

• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel. • When oil is hot, cook salmon, skin side down, until just cooked through, 2-4 minutes each side (depending on thickness). • Remove pan from heat and add the honey, turning salmon to coat. TIP: Patting the skin dry helps it crisp up in the pan!

• Add the roast veggies and a drizzle of white wine vinegar to couscous and toss to combine. Season. • Divide spiced couscous and roasted veggies between bowls. Top with honey-glazed salmon. • Dollop with herby yoghurt. Enjoy!